One of my favorite things to make is homemade soup. Even when it is hot out, I just can’t get enough of it. Here is a new recipe I tried it and it turned out amazing! Don’t worry about adding coconut oil to a chowder because you can’t taste it at all. Enjoy!
Chicken Corn Chowder
Adapted from For the Love of Cooking
- 2 Tablespoons Kelapo coconut oil
- 1/2 sweet yellow onion, diced
- 1/2 red bell pepper, diced
- 1 clove of garlic, minced
- 1 russet potato, peeled and diced
- 3 cups of frozen or fresh corn kernels
- 4 cups of chicken broth
- 1 tsp dried thyme
- Sea Salt and freshly cracked pepper, to taste
- 2 cups of roasted chicken, shredded and chopped
- 1 cup of evaporated milk
- 2-3 tbsp corn starch
- Parsley, chopped
Heat coconut oil in pan. Add the onion and red pepper to the Dutch oven and cook for 3-4 minutes; add the minced garlic and cook, stirring constantly for 1 minute. Add the corn, potato, thyme, sea salt and freshly cracked pepper, to taste. Stir for another minute then add the broth. Cook on low for 45 minutes or until the potatoes are very soft.
Blend the soup for a few seconds with an immersion blender – don’t over blend. Add the chicken. Next add the corn starch to the evaporated milk and mix thoroughly. Bring the soup to a boil then add the cornstarch, stirring well. Taste and re-season with spices if needed. Top each bowl of soup with chopped parsley.